Moroccan Style Quinoa Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
• Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
• Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
• While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
• Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Steps:

• For stew:
• Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• For quinoa:
• Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
• Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
• *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

Steps:

• Heat the oil, sauté the onion for 2 - 3 minutes, until it's transparent. Add the garlic and spices and cook for a further 1 minute.
• Rinse the quinoa thoroughly, using a strainer. Add the quinoa to the pan with the onion and lime zest, stir.
• Measure the water and lime juice in a jug to make 2 cups of liqud.
• Add the water to the pan and gently bring it to the boil,continue to stir.Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa.
• Add add the almonds, currants and coriander.
• Garnish with lime wedges and serve.